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"Bread Bible" Whole Wheat Walnut Raisin Bread

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Shutzie27 on 14 Mar 2012 at 13:41

In continuing my mission to bake my way through The Bread Bible, I had the opportunity to try the recipe for Whole Wheat Walnut Raisin Bread. I was a bit worried it would be a bit advanced for my skill level, but I was baking it for my dad, who needed to transition to whole wheat bread to aid in his recovery from intestinal surgery.

St Paddy's Day Dutch Oven Sourdough - Tartine Method

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dabrownman on 14 Mar 2012 at 11:16

For St Paddy's day I decided to not do a croissant bread or one shaped into an Irish Harp but one that was sort of shaped into a soccer ball (the national sport of Ireland by far) with alternating green and a white-ish patches.  Plus it had to have a bottle of Guinness as well  along with 10% WW and Rye for a well rounded flavor.  I won't have crumb shots till tomorrow but the crust turned out a deep brown with cracks, just like the last DO SD bread managed to exhibit.  The spring was about 3" or about 75%.  It started 1" blow the rim of the DO when it went in

A quick roundup

Toast
bryoria on 13 Mar 2012 at 15:02

I didn't have time to post detailed entries on my latest bread attempts, but here's a quick roundup and some photos of what I've made in the last week:

1. Sunflower Seed Rye

This was a 30% rye recipe/formula that I learned at the artisan bread course I took last fall.  The 70% hydration dough uses my sourdough starter built up with rye flour the night before, and some white flour added the next day along with some toasted sunflower seeds. 

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